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Categories:
olive oil onion garlic red zucchini chili powder ground cumin tomatoes kidney beans chickpeas garbanzo beans coriander sprigs salt freshly ground pepper
Viewed: 26 - Published at: 5 years agoIngredients
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 red capsicum, cut into sm. squares
- 1 zucchini, cut into cubes
- 1 tbsp. chili powder
- 1 tbsp. ground cumin
- 15 oz. canned tomatoes, peeled and chopped
- 15-1/2 oz. canned red kidney beans, drained
- 15-1/2 oz. chickpeas
- garbanzo beans, drained
- 1/2 cup coriander sprigs
- Salt
- Freshly ground pepper
Method
- Heat the oil in a deep flameproof casserole over moderate heat and add the onion, garlic and capsicum.
- Saute for approximately 3 minutes.
- Add the zucchini and continue to saute for approximately 7 minutes.
- Stir in the spices and stir-fry for a minute.
- Add the tomatoes with their juice, kidney beans and chickpeas.
- Season with salt and pepper.
- Cover and simmer for 15 minutes, until all the vegetables are tender.
- Lastly, fold in the coriander.
